The kefir for the pancakes should be at room temperature, or better yet, slightly warmed. It is important that it is not sour.
Do not add too many eggs to the pancake batter, or they will become heavy and flat.
Add flour to the batter gradually to achieve a lighter consistency.
A common mistake many cooks make is not adding vegetable oil to the batter. This ingredient helps make the pancakes less greasy on the outside when frying.
Another secret to fluffy pancakes is not to add too much sugar. Sugar caramelizes and makes the pancakes tough, and they also burn faster.
After the batter is ready, let it rest. Leave the mixture for 15 minutes to allow the baking soda to react, resulting in airy pancakes.
Use a wet spoon to scoop the batter onto the skillet.
While frying the second side, you can slightly cover the skillet with a lid to make the pancakes more aromatic.
